10 June 2019

Amanda's Taco Soup

When we first moved to Richmond, we kept ending up at different grocery stores in town at the same time as another couple close to our age. In addition to them grocery shopping at the same stores and at the same time as us, we noticed that they never had meat, cheese, or eggs in their cart. At some point, we finally decided to introduce ourselves to them. In doing so, we found out that they are vegan, grew up around here, and are just plain awesome.

Since then, we've had great times with our "grocery store friends" (which is the name of our group text message). We have sporadic dinners, they come to vegan potluck, and Brent & Shana did carpentry school together.

When we eat together, we often ask Amanda to cook taco soup. It's seriously so good, on its own and with add-ins like faux cheese and avocado. I'd tried to replicate it, but mine was never as good. I finally asked for the recipe so that I can make it more often than our busy schedules align (plus, it feels rude to have her always making the four of us dinner!). With the string of cool summer weather we've been having in Indiana, this was a perfect meal for us to eat this week. It tastes like summer, doesn't heat up the kitchen (it's a crock pot recipe), and still warms your insides.

Amanda's Taco Soup
1 med. onion, chopped
1 green pepper, chopped
1 jalapeno, minced
1, 46 oz. can tomato juice
1, 10 oz. can tomato/chili blend (like Rotel), optionally pureed
1, 15 oz. can each black beans, kidney beans, pinto beans
1 c. frozen corn (or equivalent)
1 package faux meat crumbles (optional)
1 envelope taco seasoning
1/2 tsp. each onion and garlic powder
1 T. dried parsley
1 1/2 tsp. dried dill

1. In a pan on the stove (or using the saute function of an Instant Pot), saute the onion, pepper, and jalapeno until soft.
2. Add all other ingredients, stir to combine.
3. Cook in a crock pot on low heat or in an Instant Pot on high using the "slow cook" setting for 8 hours.
4. Top with optional toppings such as cheddar Daiya, avocado, corn chips, vegan sour cream, and/or cilantro.

Helpful Hints
  • I know it seems odd to include tomato juice, rather than something like tomato soup, but I promise that it is not a typo. If you've never purchased tomato juice, it will be with the other fruit juices in your local grocery store. You can often find a low sodium version, if that is your preference. 
  • I do put in the faux meat crumbles and I prefer to use the Beyond Meat brand in this recipe. Doing so keeps this recipe gluten-free and it is already soy-free. 
  • This dish freezes like a dream! When I make this, I make sure to put some aside and freeze it for a future easy dinner. 

The post "Amanda's Taco Soup" first appeared on Maggie's LesVegan Kitchen.

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